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Eggless Coconut Macaroons
July 21st, 2008 Madhuram Posted in Cookies | 
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This Saturday I borrowed 2 books from the library on baking cookies. The following macaroons recipe is based on Key Lime Coconut Macaroons, from Jill Snider’s Cookies book. That recipe caught my eye because it was eggless originally, when the macaroon recipes I’ve seen so far used egg whites and I had all the ingredients at home. Since I don’t like lime/lemon flavoring in cookies/cakes, I omitted it. The original recipe called for key lime juice, so I substituted it with milk. Then only I realized that how similar it was to the south indian “thengai-coconut burfi“. So to get that taste I decided to add some cashews and cardamom powder. I also ended up using lesser amount of coconut and all purpose flour, so the final batter was watery. Then I remembered how my grandmother used to add rava (semolina) while making the burfis, so I also added a couple tablespoons of it, to make the dough firm. Inspite of all these changes, the end product tasted very good.
Sweetened condensed milk – 1 cupMilk – 1/4 cup
All purpose flour – 1/4 cup
Sweetened shredded coconut – 2.5 cups
Optional:
Semolina – 3 tablespoons
Cashew nuts, broken into pieces – 1/4 cup
Cardamom powder – 1 teaspoon
2. In a large bowl, combine sweetened milk and milk, whisking until blended.
3. With a wooden spoon, stir in flour, mixing until thoroughly blended.
4. Stir in coconut, cashews and cardamom powder.
5. After combining all the ingredients, the batter was a little bit watery. So I test baked just 1 tablespoon and the cookie spread so much.
6. So I added 3 tablespoons of semolina (sooji/rava) to the batter and combined it well and now the batter was nice and firm. Again I test baked another tablespoon of the dough and the macaroon came out perfect.
7. Then I went ahead and dropped tablespoonfuls of dough about 1 inch apart and baked it in the oven until it was golden around the edges (which approximately took 15 minutes). I got 24 (plus 2 test bake) macaroons for the above measurement.
8. Cool for 10 minutes on the sheet. This point is very important. Don’t try to remove the macaroons from the sheet once it is out the oven because it will be very flimsy. Again don’t put it back in the oven to harden it. Just leave the macaroons on the cookie sheet for 10 minutes and it will harden by itself.
9. Then transfer to a rack and cool completely.
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July 22nd, 2008 at 8:30 am
TBC, Bharti, I’ve also not come across eggless macaroons, so I wanted to try them immediately. I guess the all purpose flour does the job of binding the ingredients, instead of egg whites.
Divya Vikram, I did not know that coconut macaroons are famous in Tutucorin.
Jude, thank you very much.
Divya, are you talking about the coconut which is available in powdered form? I’m not sure how it will come out. But if unsweetened shredded coconut is available you can use that as well, because I used the sweetened coconut and the macaroons were very sweet.
July 22nd, 2008 at 4:35 am
Yummy macaroons madhu..eggless makes it more special!!can i use normal dessicated coconut for this?
July 21st, 2008 at 9:45 pm
I have never had macaroons but it sounds delicious.
July 21st, 2008 at 8:23 pm
Gotta say that I love the recipes and the premise of your blog. This is what I call a NICHE
July 21st, 2008 at 6:36 pm
coming from tuticorin,macaroons are my fav..Thanks a looooot for this recipe madhu..
July 21st, 2008 at 6:06 pm
Nice job Madhuram. Never heard of eggless macaroons before. Bookmarked this one. Thanks for posting.
July 21st, 2008 at 5:47 pm
Never heard of macaroons without egg whites. I had posted something similar a long time back, but it was a burfi. Like your baked version.
I’m really tempted to try it your way now! The first pic is beautiful.
July 21st, 2008 at 3:15 pm
They look lovely dear , check out the date and almond butter rolls on my site, posted them today!
July 21st, 2008 at 3:00 pm
yum!!…those do look good madhu…and a nice save on the macaroons
July 21st, 2008 at 2:28 pm
yum yum yummmmmmy..thats really delicious madhu..loved the idea of using sweet condensed milk to hold the coiconut together
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